During the Virtual Potluck project with SoCal Avocados, I so craved a tomato avocado salad. The only problem? Tomatoes in my local grocery store have absolutely no flavor at this time of year.
I decided to go for it anyway and picked out some plum tomatoes. They were amazingly good! We’re not talking peak-of-the-summer good, but they satisfied my craving.
To complement the tomato avocado salad, I made a quick vinaigrette from some specialty olive oil and vinegar I had in the pantry. I used a strawberry balsamic and blood orange extra virgin olive oil. If you have trouble finding these ingredients, you can order them from Fiore or just use regular balsamic and EVOO instead. In the latter case, you might want to add a squeeze of fresh orange juice to your vinaigrette. If you can’t find fresh basil, substitute parsley or cilantro instead.
Tomato and Avocado Salad with Berry-Orange Vinaigrette
- 1 tablespoon strawberry or raspberry balsamic vinegar
- 1 tablespoon blood orange extra virgin olive oil
- sea salt
- freshly ground pepper
- 3 plum tomatoes sliced
- 1/4 medium sweet onion thinly sliced
- 1/4 cup fresh basil cut into chiffonade
- 1 avocado diced
Whisk vinegar, oil, salt, and pepper in small bowl.
In a large bowl, combine tomatoes, onion, and basil.
Add half of dressing and toss to coat. Add avocados and remaining dressing and toss gently.
Serve immediately or chill if planning to serve later.
If you don't have any fruity balsamic vinegar or olive oil, regular will do.